Preheat oven to 425-degrees.

By hand, mix all ingredients for the meatballs.

Form meatballs and place in cast iron skillet in one layer.

Chop onion.

Add chopped onion and minced garlic to the skillet in the spaces between the meatballs, add vegetable oil, if desired.

Over medium-high heat sear the meatball exteriors, rotating them multiple times over the amount of time it takes to also caramelize the onions and garlic.

When meatballs and onion mixture are done, combine ingredients for sauce and stir, along with ½ cup of water at this time, in the skillet, combining with, but being gentle to, the meatballs. This will look “too thin” for traditional spaghetti sauce, but don’t worry, the noodles soak up all of that water (and more).

Break spaghetti noodles in half.

Place spaghetti noodles in the skillet, burying them a little in the sauce.

Place skillet in the oven for 30-minutes.

Add ½ to 1 cup of water to the skillet. Noodles should be still a little stiff, but close to being “done”.

Continue to bake for 15 minutes.

Remove from the oven and check a meatball from the center of the skillet. If cooked all the way through, and the noodles are cooked to your satisfaction, remove from oven and serve. If meatball needs more cooking and/or noodles are not soft enough, add additional ½ cup water and bake for another 15 minutes, checking it again.

Enjoy!